Butternut Squash Polenta; Secret Recipe Club, month 5

Month 5 of the Secret Recipe Club.

This month I had fun exploring Cupcake Muffin.

And I had a lot of fun…. Sara has been blogging almost as long as I have (and that’s a really long time). She has a wide variety of recipes on her blog from salads to main courses to desserts including some areas I’ve never explored, like drinks and breakfasts (not recommended at the same time).

The recipe I chose was Pumpkin Polenta, perfect for fall.

I had to modify it of course….

I cook for two not four and I can’t get canned pumpkin. But I do happen to have a whole cellar full of butternut squash.

I decided that it was a perfectly good substitute. I use my own butternut squash in my ‘Pumpkin Bread’ also so I know it works.SRC-300x75

Her original recipe is here. Sara actually topped her Pumpkin Polenta with cooked butternut squash and Brussels sprouts (yum). Brussels sprouts aren’t in season yet here, but Savoy cabbage is. I opted for Braised Cabbage and Sausages.

We were most pleased.

Butternut Squash Polenta

Total time: 30 minutes

Ingredients:

  • 1 cup roughly chopped butternut squash to yield 1/2 cup mashed
  • 1 cup (8oz, 240ml) chicken stock
  • 2 tbs milk
  • 1/4 cup (1.5oz, 45gr) polenta, quick-cooking
  • 2 tbs chopped, fresh sage leaves
  • 1oz (30gr) fresh Parmesan, grated
  • 1 tbs olive oil

Butternut Squash Polenta

Instructions:

  • Put butternut squash in a skillet with 3 tbs water. Cover and cook over medium-low heat until tender, about 15 minutes.
  • Remove, drain and mash.
  • Heat stock in a medium saucepan.
  • When stock is simmering slowly pour in polenta, whisking constantly.
  • Cook, stirring, about 5 minutes or until done.
  • Stir in milk, sage leaves, and squash. Leave on low heat for 3 – 5 minutes to heat through.
  • Add Parmesan, stir well and serve.

Print Recipe

I’d never thought of adding mashed vegetables to polenta. We both really liked it. This being butternut squash season, any interesting recipe is welcome.

She has a Butternut Squash & Tomato Soup that I have bookmarked for later in the fall, using some of my frozen Romas and a Root Vegetable Gratin that’s on my list of holiday dishes.

She also has a lots of interesting chicken and pork dishes, as well as one-dish dinners (enchiladas, sliders, etc.)

Wander on over and have a look.

I’m almost inspired to start cooking for breakfast!

No I’m not…. I love fancy cooked breakfast, but want it for dinner. I can’t be bothered to cook in the morning.

Last update on October 1, 2015

7 thoughts on “Butternut Squash Polenta; Secret Recipe Club, month 5”

  1. Kate, the French don’t use a lot of convenience foods but they do like quick-cooking starches (polenta, rice, mashed potatoes ;-()

    pizzarossa, I hadn’t either – this was a great recipe

    bcmom, we eat a lot of butternut squash in the fall – I have 16 of them in the cellar

    Amanda, this is definitely going to be repeated… often!

    Chit Chat Chomp, cheese is always good.

    foodandcrafts, I see lots of variations on this,

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